ill and bake, following individual recipe.
PIe: Pare, quarter, and core
oll out half of the pie crust pastry on a lightly
nd refrigerate.
Make apple filling: Cook apple slices in a large
side.
Roll out each pie dough and cut out six
utter on a medium-high heat in a deep
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.
Combine cornstarch, Equal, cinnamon, nutmeg and salt. Sprinkle over apples in a large bowl and toss. Arrange apple mixture in pie crust. Bake in a preheated 425\u00b0 oven until pastry is golden and apples are tender, 40 to 50 minutes. Cool on rack.
Pare apples; core apples.
Slices should be cut very thin.
Use a large salad bowl; add sugar and cinnamon.
Put bottom pie shell in pie plate (stoneware works best); mound up apples.
Dot with butter.
Stretch top pie shell to cover and seal edges.
Cut an \"A\" in top to let steam out.
Put tinfoil under pie -- VERY JUICY. Bake at 425\u00b0 for 50 to 60 minutes.
(If outer edge starts to get too brown, cover with tinfoil.)
Roll 1/2 pastry on floured surface into circle 1 inch larger than inverted pie pan. Ease pastry into pan. Combine cornstarch, Equal measure, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss. Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Cut hearts in pastry with cutters; place pastry on pie, seal edges, trim and flute.
Press pastry hearts on pastry. Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender, 40 to 50 minutes. Cool on wire rack.
Roll 1/2 of pastry on floured surface into circle 1-inch larger than inverted pie plate.
Ease pastry into pie plate.
Combine cornstarch, Equal measure, cinnamon, nutmeg and salt.
Sprinkle over apples in large bowl and toss.
Arrange apples in pastry. Roll remaining pastry into circle large enough to fit top of pie. Place pastry over top of pie and seal edges of pastry.
Trim and flute.
f the pie.
Preheat
Crush berries.
Add sugar and let sit for 30 minutes.
Put berries, lemon juice and egg whites in large bowl and beat with electric mixer on medium speed until stiff peaks form.
(This may take 15 minutes.)
Fold in the whipped cream gently.
Pile high in pie crust and freeze before serving.
o line a 9-inch pie dish. Refrigerate until ready to
Place ice cream in a large bowl. Using a large metal spoon, fold in apple pie filling, cookies, ginger and spice.
Spoon into an 8 x 4-inch loaf pan. Freeze 4 hours, or overnight, until firm.
60\u00b0F.
For this recipe, will need 8 individual-sized
Lay one wonton wrapper on work surface with one point towards you (diamond shape).
Place 1 tablespoon apple pie filling in center.
Moisten edges of wrapper on two sides closest to you.
Fold wrapper in half, forming a triagle. Press to seal edges tightly.
Repeat with remaining filling and wrappers.
Heat oil in heavy skillet to 1/4-1/2 inch in depth.
When hot, add wontons a few at a time.
Brown on both sides and remove to paper toweling to drain.
Sprinkle with powdered sugar and DEVOUR!
ogether liquid ingredients; stir in apple pie spice.
Pour into a
edium-high heat, combine the apples, sugar, lemon juice and apple pie spice
Mix Bisquick, sugar and egg until lumpy.
Crumble over apples. Sprinkle apple pie spice (or cinnamon) over all.
Take 1 stick melted margarine and drizzle over top.
May add pecans.
Bake until crispy.
May add Cool Whip.
(This recipe is from the kitchen of Becky Strain.)
Heat oven to 325\u00b0.
Beat eggs.
Add sugar, oil, apple pie spice, salt, vanilla and baking soda.
Slowly add flour; fold in apples.
Spread mix in a 9 x 13-inch pan.
Bake for 1 hour.
Cake is best after being refrigerated for 1 to 2 days.
Serve with caramel topping.